FR2321852A1 - Procede de fabrication d'une matiere de base pour la fabrication de bouillons - Google Patents

Procede de fabrication d'une matiere de base pour la fabrication de bouillons

Info

Publication number
FR2321852A1
FR2321852A1 FR7624972A FR7624972A FR2321852A1 FR 2321852 A1 FR2321852 A1 FR 2321852A1 FR 7624972 A FR7624972 A FR 7624972A FR 7624972 A FR7624972 A FR 7624972A FR 2321852 A1 FR2321852 A1 FR 2321852A1
Authority
FR
France
Prior art keywords
broth
manufacture
manufacturing
basic material
basic
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
FR7624972A
Other languages
English (en)
Other versions
FR2321852B1 (fr
Inventor
Rupert Josef Gasser
Lienhard Bodo Huster
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Maggi AG
Original Assignee
Maggi AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Maggi AG filed Critical Maggi AG
Publication of FR2321852A1 publication Critical patent/FR2321852A1/fr
Application granted granted Critical
Publication of FR2321852B1 publication Critical patent/FR2321852B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Saccharide Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
FR7624972A 1975-08-26 1976-08-17 Procede de fabrication d'une matiere de base pour la fabrication de bouillons Granted FR2321852A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1103275A CH602023A5 (fr) 1975-08-26 1975-08-26

Publications (2)

Publication Number Publication Date
FR2321852A1 true FR2321852A1 (fr) 1977-03-25
FR2321852B1 FR2321852B1 (fr) 1981-09-25

Family

ID=4369359

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7624972A Granted FR2321852A1 (fr) 1975-08-26 1976-08-17 Procede de fabrication d'une matiere de base pour la fabrication de bouillons

Country Status (8)

Country Link
US (1) US4073961A (fr)
AR (1) AR207719A1 (fr)
CH (1) CH602023A5 (fr)
DE (1) DE2546729C3 (fr)
ES (1) ES450956A1 (fr)
FR (1) FR2321852A1 (fr)
GB (1) GB1525542A (fr)
NL (1) NL178124C (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0030327A2 (fr) * 1979-12-07 1981-06-17 Societe Des Produits Nestle S.A. Procédé de fabrication d'un agent aromatisant
EP0084246A2 (fr) * 1981-12-23 1983-07-27 Philip Morris Incorporated Arômes pour compositions à fumer

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH668163A5 (fr) * 1985-11-25 1988-12-15 Nestle Sa Procede de fabrication d'un condiment.
WO1996041544A1 (fr) * 1995-06-13 1996-12-27 Sterner Mark H Procede et dispositif de preparation d'une soupe de pois deshydratee
DE19838387C5 (de) * 1998-08-24 2006-08-10 Cpc Deutschland Gmbh Verfahren zur Herstellung von Brühwürfeln
US6126979A (en) * 1998-10-02 2000-10-03 Hormel Foods, Llc Method for making fast dissolving bouillon cubes
WO2004056202A1 (fr) * 2002-12-20 2004-07-08 Council Of Scientific And Industrial Research Procede ameliore de stabilisation de 2-acetyl-1-pyrroline, l'arome du riz basmati
US10045553B2 (en) 2014-12-18 2018-08-14 Mark H. Sterner Legume/grain based food product with prebiotic/probiotic source

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2154646A1 (fr) * 1971-09-28 1973-05-11 Maggi Ag

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2407616A (en) * 1941-11-10 1946-09-10 Ind Patents Corp Method of deodorization
US3519437A (en) * 1967-02-06 1970-07-07 Int Flavors & Fragrances Inc Meat flavor compositions
US3914450A (en) * 1973-04-09 1975-10-21 Anheuser Busch Concentrated extract of yeast and processes of making same

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2154646A1 (fr) * 1971-09-28 1973-05-11 Maggi Ag

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0030327A2 (fr) * 1979-12-07 1981-06-17 Societe Des Produits Nestle S.A. Procédé de fabrication d'un agent aromatisant
EP0030327A3 (en) * 1979-12-07 1982-08-04 Societe Des Produits Nestle S.A. Process for preparing an aromatizing agent
EP0084246A2 (fr) * 1981-12-23 1983-07-27 Philip Morris Incorporated Arômes pour compositions à fumer
EP0084246A3 (fr) * 1981-12-23 1985-01-16 Philip Morris Incorporated Arômes pour compositions à fumer

Also Published As

Publication number Publication date
CH602023A5 (fr) 1978-07-14
GB1525542A (en) 1978-09-20
AR207719A1 (es) 1976-10-22
US4073961A (en) 1978-02-14
DE2546729C3 (de) 1979-04-12
DE2546729B2 (de) 1978-08-10
DE2546729A1 (de) 1977-03-03
FR2321852B1 (fr) 1981-09-25
ES450956A1 (es) 1977-08-16
NL7609442A (nl) 1977-03-01
NL178124C (nl) 1986-02-03

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Legal Events

Date Code Title Description
TP Transmission of property